Traditional Sauerbraten is a classic German pot roast, marinated in a flavorful mixture of vinegar, water, and spices for several days, then slow-cooked until tender. It's served with a rich gravy made from the marinade.
Preparation time
30min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 1500 g beef roast
- 10 black peppercorns
- 1 carrot
- 1 celery
- 8 ginger snap cookies
- 1 onion
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 250 ml vinegar
- 500 ml water
- 4 whole cloves
Directions
Step 1
In a large pot, combine vinegar, water, onion, carrot, celery, bay leaves, cloves, peppercorns, and sugar. Bring to a boil, then let cool to room temperature.
Step 2
Place the beef roast in a large, non-reactive container and pour the cooled marinade over it. Cover and refrigerate for 3 to 5 days, turning the meat daily.
Step 3
Remove the beef from the marinade and pat dry. Strain the marinade and reserve the liquid.
Step 4
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef roast on all sides.
Step 5
Pour the reserved marinade over the beef, cover, and simmer on low heat for about 3 hours, or until the meat is tender.
Step 6
Remove the beef from the pot and keep warm. Strain the cooking liquid and return it to the pot.
Step 7
Add the crumbled ginger snap cookies to the liquid and cook over medium heat, stirring constantly, until the sauce is thickened.
Step 8
Season the sauce with salt to taste. Slice the beef and serve with the sauce.